Thai Coconut Shrimp Curry

This Thai Coconut Shrimp Curry is a quick and flavorful dish that brings the rich, creamy taste of coconut milk together with the bold spices of Thai red curry paste. Infused with garlic, ginger, and fresh herbs, it delivers a comforting and aromatic experience. Perfect for a weeknight dinner or a special occasion, this curry is both satisfying and easy to prepare.

Ingredients:

• 1 lb (450 g) large shrimp, peeled and deveined

• 2 tablespoons vegetable oil

• 1 red bell pepper, thinly sliced

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

• 2 tablespoons red curry paste

• 1 tablespoon brown sugar

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 can (14 oz) coconut milk

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• Juice of 1 lime

• 1 tablespoon sriracha sauce (optional, for heat)

• 1/4 cup fresh Thai basil leaves, chopped

• 1/4 cup fresh cilantro leaves, chopped

• Steamed jasmine rice, for serving

Directions:

1. Sear the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for about 1 minute per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.

2. Sauté Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the sliced red bell pepper and sauté for 5 minutes until it starts to soften.

3. Add Aromatics: Add the chopped shallot, minced garlic, and grated ginger to the skillet. Cook for 2 minutes until fragrant.

4. Incorporate Curry Paste: Stir in the red curry paste and cook for 1 minute to release its flavors.

5. Deglaze and Simmer: Add the brown sugar, soy sauce, fish sauce, coconut milk, turmeric, cumin, and coriander to the skillet. Stir to combine and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to meld.

6. Finish the Curry: Return the cooked shrimp to the skillet. Add the lime juice, sriracha sauce (if using), and chopped Thai basil and cilantro. Stir gently to combine and heat through for 1 minute.

7. Serve: Serve the curry over steamed jasmine rice, garnished with additional fresh herbs if desired.

Nutritional Information (per serving):

• Calories: 437 kcal

• Protein: 30 g

• Fat: 28 g

• Carbohydrates: 12 g

• Fiber: 2 g

• Sugar: 6 g

• Sodium: 1,200 mg

• Cholesterol: 195 mg

• Potassium: 400 mg

• Calcium: 60 mg

• Iron: 2 mg